Scones

• Cake flour, baking powder, sugar and salt: Cake flour is the foundation of the scones and gives them their tender, delicate crumb. (If you don’t have any on hand, you can make your own—just whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.) Baking powder helps the scones rise and become light and fluffy. Salt and sugar flavor the dough.
• Butter: Adds richness, flavor, and a tender crumb to the scones. Make sure to use very cold butter—those little solid bits in the dough release steam as they melt in the oven, creating the flaky layers that make scones so good.
• Eggs & Heavy Cream: One egg is mixed with the cream to enrich the dough and give the scones their rich texture, while the other is brushed on top before baking for a golden finish.
• Demerara Sugar: (Also called raw or turbinado sugar) A sprinkle over the tops gives the scones a crunchy, caramel-y finish.
• Jump to the printable recipe for precise measurements

Step 1. Mix the dry ingredients and butter. In a large bowl, whisk together the cake flour, baking powder, sugar, and salt. Add the cold butter, cut into small pieces.

Step 2. Rub the butter into the flour mixture. Use your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with pea-size bits of butter.

Step 3. Add the cream and egg mixture. In a small bowl or measuring cup, whisk ⅔ cup heavy cream with one egg. Make a well in the center of the dry ingredients and pour the liquid in.

Step 4. Bring the dough together. Mix with a rubber spatula until the dough forms a mass. It should be a bit sticky but manageable. If it feels dry, add the remaining 2 tablespoons cream.

Pro Tip: Aim for a shaggy texture. A few dry spots are fine—overmixing will make the scones dense.

Step 5. Turn dough onto a floured surface. Lightly flour your work area and transfer the dough onto it.

Step 6. Knead and shape. Gently knead a few times until the dough forms a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Pat into a 7-inch round, about ¾ inch thick.

Pro Tip: Definitely not imperative, but if you happen to have a bench scraper, that works well to lift and turn the dough—it controls stickiness and keeps the butter cold.

Step 7. Cut and prepare for baking. Slice into 8 wedges, transfer to a parchment-lined baking sheet, brush with beaten egg, and sprinkle with demerara sugar.

Step 8. Bake. Bake at 425°F for 10 to 12 minutes, until lightly golden brown and firm on top. Serve warm. Both unbaked and baked scones can be frozen for up to three months, but to yield the best results, freeze before baking.

More Ways to Love Scones

From buttery sweet scones to savory scones with a cheesy twist, there are endless recipe variations and add-ins you can try once you’ve mastered the basic scone dough.

• Pumpkin Scones: Inspired by Starbucks’ iconic pumpkin scones, these are packed with pumpkin flavor and perfect for fall mornings.
• Chocolate Chip Scones: With plenty of melty chocolate in every bite, these treats are perfect with coffee, tea, or straight off the baking sheet. Kids love them!
• Blueberry Scones: Tender, fruity scones loaded with berries, and finished with a lemony glaze. They scream brunch.
• Butterscotch Pecan Scones: These butterscotch pecan scones are tender, sweet, and rich – almost like giant cookies.
• Glazed Oatmeal Maple Scones: These delicious scones are studded with pecans and currants and topped with a maple glaze.